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Lamb, Raisin, & Bean Polov

Lamb, Raisin, & Bean Polov is built on Dried White Beans, T Salt, Basmati Rice, Olive Oil, and Lamb Boneless Cubed. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1
• 2 cup
• 1/4 cup
• 1 3/4 lb
• 1 cup
• 1/2 tsp
• 2 tbsp
• 1 cup
• 1/4 cup
• 1/4 tsp
• 1/4 tsp
• 15 tbsp
• 1/2 cup
• 12 pc
• 1/4 cup
• 4 pc
• 1 cup
• Egg Crust Directions

Method (preview)

1. 1

   Beat the eggs in a large bowl & mix with the rice. Set aside until needed. POLOV DIRECTIONS

2. 2

   Mix the saffron with 2 tablespoons of water add to the meat, season wioth salt & pepper to taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hrs.

3. 3

   Heat 3 tablespoons of butter in a small skillet overmedium-low heat, add the raisins & dates and cook until softened. remove form heat set aside.

4. 4

   Bring 3 qts. of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 minutes.

5. 5

   Remove from heat and drain.

6. 6

   The rice will still be hard and not completely cooked.

7. 7

   Rinse with cold water.

8. 8

   Mix 4 tablespoons of melted butter & 1/4 cup of warm water, pour into a large heatproof, flat-bottomed, casserole with a tight-fitting lid.

9. 9

   Place the crust into the casserole being sure that it covers the bottom completely.

10. 10

    Spread 1 cup of rice over the crust, then alayer of meat then a layer of beans, then a lyer of dtes & raisins repeat until all ingredients have been used.

11. 11

    Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice.

12. 12

    Pour the remaining stock over the this layer of ruce as well.

13. 13

    Poke 6 -7 holes into the top layer of rice with the handle of a woodedn spoon.

14. 14

    Wrap the casserole lid with a linen or cotton cloth.

15. 15

    Be sure not to use a terry cloth towel as it will absorb the steam.

16. 16

    Place the lid tightly on the casserole and cook over a med-high heat for 5 minutes, reduce rthe heat to low and steam the casserole for 40 minutes.

17. 17

    Stir the remaining butter in a small bowl with the remaining saffron. remove the polov from the heat, let stand for 5 minutes, remove 1 cup of rice form the top layer of the polov and toss with the saffron-butter mixture then replace on the top of the polov. serve at once.